67.240 感官分析 标准查询与下载
共找到 463 条与 感官分析 相关的标准，共 31 页
Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area (ISO 11136:2014/Amd 1:2020); Amendment A1
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- 67.240
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- 2021-01-00
- 实施
- 2021-01-01
Sensory analysis - Methodology - Duo-trio test
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- B04
- 发布
- 2021
- 实施
Sensory analysis - Guidance on substantiation for sensory and consumer product claims
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- B00/09
- 发布
- 2021
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Sensory analysis - Methodology - Texture profile
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- 67.240
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- B04
- 发布
- 2021
- 实施
Sensory analysis - Methodology - Magnitude estimation method
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- 67.240
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- B00/09
- 发布
- 2021
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Sensory analysis - Methodology - “A” - “not A” test
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- 67.240
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- B00/09
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- 2021
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Sensory analysis - General guidance for the application of sensory analysis in quality control
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- 67.240
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- B00/09
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- 2021
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Sensory analysis - Assessment (determination and verification) of the shelf life of foodstuffs
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- 67.240
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- X00/09
- 发布
- 2021
- 实施
Sensory analysis - Methodology - Sequential analysis
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- 67.240
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- B00/09
- 发布
- 2021
- 实施
本文件规定了粮油食品感官分析实验室、评价员、样品制备的要求以及感官检验程序。 本文件适用于油脂产品、成品粮的品质检验及成品粮制品的蒸煮、烘焙品质检验。
Specification for sensory inspection of grain, oil and food
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- 67.240
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- X04
- 发布
- 2020-12-21
- 实施
- 2021-03-01
Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area - Amendment 1 (ISO 11136:2014/Amd 1:2020)
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- 67.240
- CCS
- 发布
- 2020-11-30
- 实施
- 2020-11-30
Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area (ISO 11136:2014 + Amd 1:2020) (consolidated version)
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- 发布
- 2020-11-15
- 实施
- 2020-11-15
1 Scope This International Standard describes approaches for measuring, within a controlled area , the degree to which consumers like or relatively like products. It uses tests based on collecting consumers ' responses to questions, generally on paper or via a keyboard or a touch screen. Tests of a behavioural nature (such as recording quantities consumed ad libitum by the consumers ) do not fall within the scope of this International Standard. The hedonic tests dealt with in this International Standard, can be used as a contribution to the following: — comparing a product with competitor products; — optimizing a product so that it obtains a high hedonic rating or is liked by a large number of consumers ; — helping to define a range of products to correspond to a particular consumer target population ; — helping to define a best-before date; — assessing the impact of a product formulation change on the pleasure given by the product; — studying...
Sensory analysis. Methodology. General guidance for conducting hedonic tests with consumers in a controlled area
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- 67.240
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- 发布
- 2020-10-31
- 实施
- 2020-10-31
Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area - Amendment 1 (ISO 11136:2014/Amd 1:2020)
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- 67.240
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- 发布
- 2020-09-09
- 实施
- 2020-12-31
1.1 This practice describes procedures to estimate Thurstonian discriminal distances (that is, d’ values) from data obtained on two samples. Procedures are presented for four forced-choice methods (that is, the triangle, the Duo-Trio, the 3-alternative-forced-choice (or 3-AFC) and the 2-AFC (also called the directional difference test)), the A/Not-A method, the Same-Different method, and for data obtained from ordered category scales. Procedures for estimating the variance of d’ are also presented. Thus, confidence intervals and statistical tests can be calculated for d’. 1.2 The procedures in this practice pertain only to the unidimensional, equal-variance model. Other, more complicated Thurstonian models, involving multiple dimensions and unequal variances exist but are not addressed in this practice. The procedure for forced-choice methods is limited to dichotomous responses. The procedure for the A/Not-A method assumes equal sample sizes for the two samples. The procedure for the Same-Different method assumes equal sample sizes for the matched and unmatched pairs of samples. For all methods, only unreplicated tests are considered. (Tests in which each assessor performs multiple (that is, replicated) evaluations require different analyses.) 1.3 Thurstonian scaling is a method for measuring the perceptual difference between two samples based on a probabilistic model for categorical choice decision making. The magnitude of the perceived difference, δ, can be estimated from the assessors’ categorical choices using the methods described in this practice. (See Appendix X3 for a more detailed description of Thurstonian scaling.) 1.4 In theory, the Thurstonian δ does not depend on the method used to measure the difference between two samples. As such, δ provides a common scale of measure for comparing samples measured under a variety of test conditions. For example, Thurstonian scaling can be used to compare products measured under different test conditions, to compare panels (trained, consumer or both) that have evaluated the same samples (using the same or different test methods) and to compare test methods on their ability to discriminate samples that exhibit a fixed sensory difference. 1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Standard Practice for Estimating Thurstonian Discriminal Distances
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- 2020-08-01
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What is ISO 11036 about? BS ISO 11036 is an International Standard on sensory profiling methods. BS ISO 11036 can help food manufacturers in their product development initiatives. ISO 11036 specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics). This method is one approach to sensory texture profile analysis and other methods exist. This method describes various steps in the process of establishing a complete description of the textural attributes of a product. ISO 11036 is applicable to: Orientating assessors through the development of definitions and evaluation techniques for textural characteristics
Sensory analysis. Methodology. Texture profile
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- 发布
- 2020-06-30
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- 2020-06-30
This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics). This method is one approach to sensory texture profile analysis and other methods exist. This method describes various steps in the process of establishing a complete description of the textural attributes of a product. This method is applicable to: — screening and training assessors; — orientating assessors through the development of definitions and evaluation techniques for textural characteristics; — characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes; — improving old products and developing new products; — studying various factors that can affect the textural attributes of a product, e.g. changes in process, time, temperature, ingredients, packaging or shelf-life, and storage conditions; — comparing a product with another similar product to determine the nature and intensity of textural differences; — correlating sensory and instrumental and/or physical measurements.
Sensory analysis — Methodology — Texture profile
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- 2020-05-29
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Standard Guide for Sensory Claim Substantiation
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- 2020-02-01
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1.1 This test method describes a procedure for the application of unipolar magnitude estimation to the evaluation of the magnitude of sensory attributes. The test method covers procedures for the training of assessors to produce magnitude estimations and statistical evaluation of the estimations. 1.2 Magnitude estimation is a psychophysical scaling technique in which assessors assign numeric values to the magnitude of an attribute. The only constraint placed upon the assessor is that the values assigned should conform to a ratio principle. For example, if the attribute seems twice as strong in sample B when compared to sample A, sample B should receive a value which is twice the value assigned to sample A. 1.3 The intensity of attributes such as pleasantness, sweetness, saltiness or softness can be evaluated using magnitude estimation. 1.4 Magnitude estimation may provide advantages over other scaling methods, particularly when the number of assessors and the time available for training are limited. With approximately 1 h of training, a panel of 15 to 20 naive individuals can produce data of adequate precision and reproducibility. Any additional training that may be required to ensure that the assessors can properly identify the attribute being evaluated is beyond the scope of this test method. 1.5 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes
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- 67.240
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- 发布
- 2020-02-01
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BS EN ISO 11132. Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel
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- 67.240
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- 发布
- 2020-01-30
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- 2020-01-30
